Sharing my love of Dutch Oven cooking with everyday recipes and tips for the outdoor cook.

Friday, March 11, 2016

Cabot Cheddar Soda Bread

I hit the jackpot when I discovered this recipe for Cabot Cheddar Soda Bread on the King Arthur Flour website. It's one of those made for dutch oven cooking recipes, moist and tangy with a crispy crust only cast iron can deliver. Try to use an extra sharp Cheddar if you can, that way the flavor will really come through. In my 10 inch deep dutch oven, the bread baked for a total of 40 minutes with 10 coals around the base of the oven, 16 placed around the edge of the lid with 8 more briquettes spaced evenly in the center. Once I removed the oven from the coals, I allowed the bread to sit for 5 minutes before carefully turning it out onto a plate. You can also allow it to cool right in your oven, just wait a good 20-25 minutes before slicing as it will crumble when it's hot.

Lightly oil or spray 10 inch dutch oven.
In a large bowl, whisk together the flour, baking powder, baking soda and salt.
Add the butter, working it into the flour until the mixture is crumbly.
Toss in the grated cheese.
Mix the buttermilk and egg, add to the dry ingredients, stir just until moistened.
Scoop the sticky dough into prepared dutch oven, using your wet fingers, spread it to the edges of the oven.
Bake at 375 degrees for 40-45 minutes or until a cake tester comes out clean.
Allow bread to sit in dutch oven for 5 minutes then using oven mitts, gently turn it out onto a plate to cool.
Wait at least 20 minutes before slicing, it is crumbly when hot.